August 2008.

Pan fried mackerel fillets with marinated fennel salad, sorrel crème fraiche

From Gareth Webster of the Swan hotel in Grasmere

Serves 2

2 large boneless mackerel fillets

100g flaked white crab meat

2 bulbs of fresh fennel

1 bunch of spring onions

3 limes

1 packet of fresh sorrel, finely shredded

100g crème fraiche

50ml olive oil

Sea salt and black pepper

3 radishes

2 teaspoons caster sugar

Score the mackerel fillets on the skin side,

Zest and juice the limes (keep the juice and zest separate)

Cut the fennel into quarters and cut out the root, finely slice the fennel, spring onions, radishes and mix with ¾ of the lime juice,sugar,salt and pepper and the olive oil,

Leave this to sit for 15 minutes,

Mix the lime zest with the sorrel, crème fraiche and the remaining lime juice, season lightly,

Drain off most of the juice from the fennel and mix with the crabmeat,

Heat a non stick until quite hot and add a splash of vegetable oil, season the mackerel fillets and place them into the pan skin side down,

Press lightly with a spatula to enable the skin to evenly crisp,

 Fry for 3 minutes and then turn over for 1 more minute,

Place the salad on a warmed plate and sit the mackerel on top,

Drizzle the crème fraiche around the dish and serve with new potatoes

 

                                            June 2008.
 

Sicilian-Style Salmon with Sauteed Broccoli.

Ingredients
For the Sicilian-style salmon
100g/3½oz salmon fillet, skin removed
1 lime, juice only
olive oil, for drizzling
½ tsp dried chilli flakes
1 tsp ground paprika
salt and freshly ground black pepper
For the stir-fried broccoli
1 tbsp olive oil
100g/3½oz button mushrooms, sliced
100g/3½oz long-stemmed broccoli
1 garlic clove, finely chopped
2 tbsp chopped fresh parsley


Method
1. Preheat the oven to 180C/350F/Gas 4.
2. For the Sicilian-style salmon, place the salmon fillet onto a lightly oiled baking sheet.
3. Drizzle over the lime juice and a little olive oil. Sprinkle with chilli flakes and paprika and season with salt and freshly ground black pepper.
4. Bake in the oven for 7-10 minutes, or until cooked through.
5. Meanwhile, for the stir-fried broccoli, heat the oil in a frying pan. Add the mushrooms and broccoli and stir fry for 3-4 minutes.
6. Add the garlic and fry for a further minute. Stir in the parsley.
7. To serve, place the salmon onto a serving plate with the broccoli.

Courgette Bread.

Ingredients
3 free-range eggs
250ml/9fl oz olive oil, plus extra for greasing
450g/1lb caster sugar
2 tsp vanilla extract
4 courgettes, coarsely grated
225g/8oz pineapple pulp
425g/15oz plain flour, plus extra for dusting
2 tsp bicarbonate of soda
1 tsp salt
½ tsp baking powder
1½ tsp ground cinnamon
¾ tsp freshly grated nutmeg
110g/4oz walnuts, chopped
170g/6oz raisins


Method
1. Preheat the oven to 180C/350F/Gas 4.
2. Place the eggs into a food processor and blend. Add the oil, sugar and vanilla extract and blend again, until thick and foamy. Stir in the grated courgettes and the pineapple pulp.
3. In a separate bowl, mix together the flour, bicarbonate of soda, salt, baking powder, cinnamon and nutmeg. Add the dry ingredients to the wet ingredients a third at a time, gently folding with a rubber spatula after each addition. Add the walnuts and raisins and stir.
4. Grease two 12.5cm x 20cm/5in x 8in loaf tins and dust with flour. Divide the batter equally between the tins.
5. Transfer to the oven and bake for about an hour, or until a skewer inserted into the centre comes out clean. Cool in the tins for ten minutes, then turn out onto wire racks to cool completely before serving.

Grey Mullet with garlic,lemon and thyme.

Ingredients
4 grey mullet each weighing about 350g/12oz
For the Marinade:
juice of 1 lemon
120ml/5fl oz olive oil
2 tsp fresh thyme, very finely chopped
1 tsp sea salt
1 garlic clove, finely chopped
freshly ground black pepper
For the Sauce:
2 anchovy fillets, drained and finely chopped
1 orange
50ml/2fl oz water


Method
1. Slash the fish three times on each side cutting down to the bone. Place in a dish which is not much bigger than the fish itself. Mix together all the marinade ingredients and pour over the mullet. Leave to marinate for 1 hour, turning occasionally.
2. preheat the grill to high and grill the mullet for 6 minutes on each side.
3. Transfer the dish to a warmed serving dish and add any cooking juices to the marinade. Pour the marinade into a small pan. Add the anchovy, grated rind of ½ orange and juice of the whole orange and the water. Bring to the boil, whisk a little and pour over the fish before serving.

                                              MAY 2008.

 

Risotto with Chorizo and mushrooms

 

Ingredients

1 tbsp olive oil

100g / 4oz thinly sliced chorizo

1 medium onion, finely chopped

150g/5½oz wild mushrooms, roughly chopped

2 cloves garlic, finely chopped

1 glass white wine (about 125ml/4fl oz)

200g/7oz risotto rice per person

1 litre/1¾ pints vegetable stock

Knob of butter

50g/2oz grated parmesan, plus extra shavings to serve

Method

1. Heat the olive oil in a deep frying pan and sauté the onion, chorizo and mushrooms until golden. Add the garlic and sauté for 30 seconds.

2. Add the white wine and rice and stir well.

3. Add the stock, ladle by ladle, waiting for each addition to be absorbed by the rice before adding any more. Stir constantly. As the rice cooks the risotto will start to thicken. After about 20-30 minutes the rice should no longer be crunchy and the risotto will be creamy.

4. Continue adding more stock in this way until you are happy with the consistency (you may not need all the stock). Add the butter and parmesan and serve in bowls with extra shavings of parmesan.

 

Asparagus and Tomato salad

 

A really good recipe as Asparagus is very much in season now

 

Ingredients

110g/4oz asparagus tips

225g/8oz vine ripened British classic tomatoes, thickly sliced

30g/1oz pine kernels, toasted

For the dressing:

2 tsp hot horseradish sauce

4 tsp garlic wine vinegar

8 tsp extra virgin oil

Method

1. Cook asparagus in boiling water for 4-5 minutes. Drain and rinse under cold water.

2. Place asparagus, tomatoes and pine kernels in a bowl.

3. Whisk dressing ingredients together, then pour over asparagus and toss together.

4. Serve.
  

                               April 2008.

Fresh Homemade Bread.

Ingredients
15g/½oz fresh yeast
300ml/½ pint lukewarm milk
450g/1lb strong white flour
1 tsp salt
25g/1oz butter


Method
1. Mix the yeast with a little of the milk to get a creamy liquid.
2. Put the flour and the salt in a bowl and rub in the butter.
3. Stir in the yeast liquid and the rest of the milk to get a soft dough.
4. Turn on to a lightly floured work surface and knead until the dough is smooth and elastic, about 10-15 minutes. Put in a clean bowl and cover with clingfilm. Stand in a warm place for 1 hour to rise.
5. Heat the oven to 220C/425F/Gas 7. Lightly oil a 1kg/2¼lb bread tin.
6. Turn the dough on to the work surface again and knead for 5-10 minutes. Shape the dough into a loaf shape to fit the tin and place in the tin. Cover with a clean tea towel and allow to rise back up again, about 15 minutes.
7. Bake in the oven until golden and risen, about 30-40 minutes. The base of the loaf should sound hollow when you tap it. Turn on to a wire rack to cool.

Nicks Hand Made Pitta Breads.

Ingredients
2 tsp dried yeast
1 tsp sugar
300ml/½ pint hand-hot water
450g/1lb strong white flour
1 tsp salt

Method
1. Stir the dried yeast and sugar into the water and leave until yeast has dissolved and mixture is frothy - approximately 10 minutes in a warm place.
2. Mix the flour and salt in a large bowl.
3. Stir in the yeast liquid and mix to a dough.
4. Turn onto a lightly floured surface and knead thoroughly. Continue kneading until the dough is firm, elastic and no longer sticky, this will take approximately 8-10 minutes. Place the dough in a lightly greased polythene bag and leave to rise until doubled in size; approximately 1¼ hours in a warm place.
5. Punch the risen dough to deflate it and re-knead until firm. Divide the dough into eight pieces. Roll each piece into an oval shape approximately 25cm x 13cm/10in x 5in. Place on a greased baking tray and put inside a greased polythene bag. Leave for 5 minutes to relax.
6. Bake at the top of the oven at 240C/475F/Gas 9 for 6-8 minutes or until just beginning to colour.
7. Wrap the pittas in a damp tea-towel to cool, to give the characteristic soft, leathery crusty.

Sweet onion and Ricotta Cheesecake with olives and sage.

 

Preparation time 25 / 30 minutes

Cooking time 30 / 45 minutes

 

Serves 4

 
Ingredients

1kg/2lb 4oz fresh ricotta cheese

3 tbsp olive oil, plus extra for greasing and drizzling

350g/12oz onions chopped

4 garlic cloves, chopped

10 fresh sage leaves, coarsely chopped

4 eggs, beaten

6 tbsp freshly grated Parmesan cheese

Salt

Freshly ground black pepper

150g/5oz stoned black olives

55g/2oz dry polenta

Whole fresh sage leaves, to garnish (optional)

 

Method

Preheat the oven to 190C/375F/Gas 5.

Place the ricotta in a sieve and stand over a bowl or the sink. Leave to drain thoroughly while you cook the onions.

Heat the olive oil in a large frying pan over a low heat. Add the onions and cook gently, stirring frequently, until very soft, but not coloured. Add the garlic and sage and cook for 1-2 minutes, until fragrant.

 

Beat together the drained ricotta, eggs, Parmesan, salt and pepper (ideally in a food processor) until totally smooth.

Stir in the onion mixture and olives and mix thoroughly.

Brush a 22cm/8¼in spring form tin generously with olive oil. Sprinkle with the polenta evenly over the bottom and sides, then pour in the ricotta mixture and smooth the surface with a spatula.

Garnish the top with whole sage leaves and drizzle a little olive oil over the top, especially over the sage leaves.

Place on a baking sheet and bake in the preheated oven for 45 minutes to an hour, until firm and golden. Leave to cool for about ten minutes, and then transfer to a serving plate.

Serve warm or cold.

 

 

Rosemary and Garlic-Roasted Leg of Lamb.

Ingredients
1 leg of lamb, bone in, approximately 2kg/4½lb
4-5 garlic cloves, peeled
rosemary, freshly picked
salt and freshly ground black pepper
olive oil
For the roast potatoes
1-1½kg/2-3lb roasting potatoes, peeled and cut into chunks
For the coriander pesto
large bunch of fresh coriander
1-2 cloves garlic, peeled and chopped
1-2 anchovies, in oil
½oz pine nuts, toasted
½oz parmesan cheese, grated
olive oil
salt and freshly ground black pepper


Method
1. Preheat the oven to 200C/400F/Gas 6.
2. Using a sharp knife, prick the leg of lamb all over, about 20 times and about 2cm/1in deep.
3. Cut the garlic cloves into thin strips and place one slice of garlic into each hole with a few rosemary leaves. Continue until all the holes are full. Season with salt and freshly ground black pepper and drizzle with oil.
4. Place the lamb directly onto the oven rack and place a roasting tray directly underneath on the rack below. This is to catch the fat as it drips from the lamb. Roast in the pre-heated oven for 1 hour 15 minutes or until cooked to taste, basting frequently.
5. Par-boil the potatoes. Drain them, then return them to the pan and shake to roughen the edges.
6. After the first 15-20 minutes of cooking the lamb, carefully tip the potatoes into the roasting tray underneath the lamb, which will now contain the hot fat from the lamb above.
7. Coat the potatoes in the fat then roast with the lamb until golden and cooked through, turning once or twice.
8. To make the pesto, put all the ingredients for the coriander pesto, except the oil and seasoning, into a food processor. Blend, gradually adding oil until you reach the desired consistency. Season with salt and freshly ground black pepper. Serve with the lamb and roast potatoes.

                                March 2008.

Hot roast smoked salmon pate

With rocket, parmesan, parsley and lemon scones and crème fraiche

Serves 4

Preparation time 45 minutes

Cooking time 30 minutes

 

For the scones

Ingredients

225g/8oz self raising flour

Pinch of salt

55g/2oz butter

1 teaspoon caster sugar

150ml/5fl oz milk

Grated Zest of 1 lemon

3 tablespoons freshly chopped parsley

Salt and black pepper

 

Method

Heat the oven to 220C/425F/Gas 7. Lightly grease a baking sheet.

Mix together the flour and salt and rub in the butter.

Stir in the sugar, lemon and the parsley, salt and pepper and then the milk to get soft dough.

Turn on to a floured work surface and knead very lightly. Pat out to a round 2cm/¾in thick. Use a 5cm/2in cutter to stamp out rounds and place on a baking sheet. Lightly knead together the rest of the dough and stamp out more scones to use it all up.

Brush the tops of the scones with a little milk. Bake for 12-15 minutes until well risen and golden.

 

For the hot smoked salmon pate,

8oz/200g good quality hot roasted smoked salmon

4 tablespoons cream cheese

2 tablespoons crème fraiche

1 tablespoon fresh chopped coriander

4 tablespoons of crème fraiche for serving,

2 handfuls of fresh rocket leaves

Shavings of fresh parmesan

 

Gently flake the salmon into a bowl, add the cream cheese and crème fraiche with the coriander and mix gently to a rough pate,

There is no need to season this, keep covered in the fridge until needed,

To serve,

Split the scones into halves, and spread generously with the pate,

Place the rocket leaves onto plates,

Add the parmesan shavings and a drizzle of olive oil,

Spoon the crème fraiche around the leaves and serve immediately

Baked breast of chicken filled with basil mousse and air dried ham

Fondant potato and wild mushrooms

 

Serves 4

Preparation time 1 hour

Cooking time 25 /30 minutes

 

5 large free range chicken breasts

10 large leaves of fresh basil

2 tablespoons double cream

2 sheets of air dried ham, chopped roughly

6 sun blushed tomatoes, chopped roughly

Salt and pepper

 

Place 4 of the chicken breasts skin side down on a board, with a sharp knife slice an incision into the side edge of the breast to create a pocket without going right through the breast,

 

Place the 5th chicken breast into a blender with the basil leaves,

Whiz them in the blender until quite smooth, season with salt and pepper and add the cream, whiz this again for 10 seconds,

 

Remove from the blender into a bowl and add the air dried ham and tomatoes,

Mix this well,

 

Spoon this mixture into the cavity in the chicken and press to create a neat oval shaped chicken breast,

 

Leave these in the fridge until needed,

 

To cook simply place skin side down on a baking tray with a splash of olive oil,

Add a couple of roughly chopped cloves of garlic and place in the oven for 25 minutes,

Remove from the oven, leave to rest for 5 minutes and slice and serve

 

 

 

 

 

 

 

 

 

 

                              February 2008.

Chocolate mousse cake.

A great dessert to freeze, you can have it just as it is or serve it frozen as an ice cream cake.

Ingredients

For the base

12 boudoir biscuits (or similar)

59g/2oz butter, melted

For the filling
2 egg whites

10g unsalted butter

85g/3oz caster sugar

275g/10oz plain chocolate

(Or milk and even white chocolate works with this mix and match as you wish)

284ml/9½fl oz carton double cream

2 tbsp brandy or cassis (optional)

Method

1. In a large strong plastic food bag, crush the biscuits to crumbs with a rolling pin. Stir into the butter until evenly mixed, and then press the over the base of a 20cm/8in loose-bottomed cake tin and smooth down with the back of a large metal spoon. Chill the base while you make the filling.

2. In a mixing bowl whisk the egg whites for about 5 minutes until it forms a meringue that stands in soft peaks. Then add the sugar gradually while whisking to finish with a stiff and shiny meringue

3. Break up the chocolate and melt in a small bowl with the butter set over the pan of hot water,

 Whip the cream until it just holds its shape.

4. Fold the chocolate into the meringue, followed by the cream and the brandy. Pour into the tin and smooth the top and chill for at least 4 hours, or preferably overnight, so it is set.

5. Serve with vanilla or blackcurrant ice cream

 

 

 

 

 

 

 

 

 

Lamb Chops with Root mash and onion Gravy.

Ingredients
900g/2lb mixed roots, such as potatoes and swede or parsnip and carrots, cut in chunks
1 tbsp vegetable oil
4 lamb chops or cutlets
25g/1oz butter, plus a small knob
1 onion, sliced thinly
2tsp plain flour
350ml/12fl oz chicken stock
1 tbsp redcurrant jelly
3 tbsp milk
1 tbsp fresh thyme, chopped or 1 tsp dried
salt and pepper


Method
1. Cook the roots in boiling salted water for 15-20 minutes until tender. Meanwhile, heat the oil in a frying pan. Add the chops, season well with pepper and fry for 5-6 minutes on each side until browned. Remove and keep warm.
2. Drain off all but 2 tbsp of the fat and heat with the knob of butter. Add the onion and fry for 10 minutes until golden brown, stirring often. Stir in the flour and cook for a few seconds until the gravy has thickened. Stir in redcurrant jelly until dissolved. Keep warm.
3. Drain the vegetables, then mash with the milk and 25g/1oz butter. Stir in the thyme, season well and serve with the chops and gravy.

Nick's very own American pancakes.

Ingredients

250g/9oz self raising flour

1 tsp sea salt

2 tbsp caster sugar

250ml/9fl oz milk

2 eggs, lightly beaten

50g/2oz unsalted butter, melted, plus extra for cooking

For the maple butter syrup

80ml/3fl oz maple syrup

25g/1oz unsalted butter

Method

1. Sift the flour, salt and sugar into a bowl.

2. Mix the milk, eggs and the melted butter in a large jug, then add the flour mixture and mix quickly to make a batter - don't worry about any lumps.

3. Heat a cast iron frying pan or flat-surfaced griddle until medium-hot, grease lightly with the extra butter and pour in the batter in batches to make rounds 8-10cm/3-4in in diameter.

4. Cook for 1-2 minutes or until bubbles form on top of the pancakes and the underside is golden, then flip each one over and cook for one minute.

5. Keep the pancakes warm in the oven while you cook the remaining batches.

6. Heat the maple syrup and butter together in a small pan.

7. Stack the pancakes on warmed plates and pour over the buttery syrup.

My fave way of eating a huge stack of these bad boy's is with Richard Woodalls Cumbrian Pancetta and maple syrup.

To make cottage cheese pancakes, make the batter as above then stir in eight tablespoons of cottage cheese and cook as above. Serve with fresh berries, cherry or blackcurrant jam and crème fraîche, sour cream or thick yoghurt.

 

 

 

 

                               January 2008.

Grilled salmon with peas, lettuce and pancetta

Serves 4

Ingredients

4 x 175g/6oz salmon steaks

65g/2½oz butter

Sea salt

Freshly ground black pepper

125g cubed pancetta

2 little gem lettuces, finely shredded

200ml/7fl oz vegetable, fish, or chicken stock

225g/8oz fresh or frozen peas

2 tbsp double cream (optional)

3 tbsp chopped fresh parley

½ lemon, juice only

Method

1. Preheat the grill for at least 10 minutes.

2. Remove any pin bones from the fish.

3. Melt 25g/1oz of the butter and brush over the salmon. Season well.

4. Line a grill pan with foil, then place the salmon under the grill for about 3-4 minutes on each side.

5. When cooked, cover and keep warm.

6. Whilst the salmon is cooking heat a pan on a high heat. Add the bacon and reduce the heat.

7. Cook bacon for 2-3 minutes until the fat starts to run.

8. Add the lettuce and stir well to coat with the fat.

9. Add the stock, season and bring to a boil. Turn down the heat and simmer, uncovered, for three minutes.

10. Add the peas, cream (if using) and parsley and give the pan a good shake while it comes to the boil.

11. Add the remaining butter and simmer for a further two minutes then add lemon juice.

12. Serve with the salmon.

 

 

Fantastic Roast Beef with Yorkshire Puddings.

1 x 2.5 kg fore-rib or sirloin of beef, French trimmed
Sea salt and freshly ground black pepper
Olive oil
3 red onions, halved
2 bulbs garlic, plus 4 cloves garlic, peeled
7 pounds (3 kilograms) roasting potatoes, peeled
3 rosemary sprigs
2 thumb-sized pieces ginger, peeled and diced
1/2 bottle robust red wine

Yorkshire pudding, recipe follows

Preheat oven to 450 degrees F (230 degrees C), and heat a large thick-bottomed roasting tray on the stovetop. Rub the beef generously with salt, then add a little olive oil to the tray and lightly color the meat for a couple of minutes on all sides.

Lay the onions and bulbs of garlic in the tray with the beef on top of them, then cook in the pre-heated oven for a total of 1 1/2 hours.

While the beef is roasting, parboil your potatoes in salted boiling water for around 10 minutes and drain in a colander. Toss about to chuff them up, this will make them really crispy.

After 30 minutes, take the tray out and toss in your potatoes and rosemary. With a garlic press or grater, squeeze or grate the cloves of garlic and ginger over everything in the tray.

Shake the tray and whack it back in the oven for the final hour. Remove the potatoes to a dish to keep warm, place the beef on a plate, covered with foil, to rest, and get your greens and Yorkshire puddings on.

Remove most of the fat from your roasting tray and you should be left with caramelized onions and sticky beef goodness.

Add 1 teaspoon of flour to the tray and mash everything together. Heat the tray on the stovetop and when hot, add the red wine. Simmer for 5 to 10 minutes, stirring every couple of minutes, until your gravy is really tasty and coats back of a spoon. Add any juice from the beef and feel free to add some water or stock to thin the gravy if you like.

Pour through a coarse sieve and push it through with a spoon, pushing it through with a spoon, and serve in a warmed gravy jug. Serve with Yorkshire puddings.

Huge Yorkshire Puddings:
1/2 pint (285 milliliters) milk
4 ounces (115 grams) plain flour
Pinch salt
3 eggs
Vegetable oil

Preheat oven to 450 degrees F. Mix the batter ingredients together. Let rest for 10 minutes

Preheat a Yorkshire pudding tray or muffin tin with 1/2-inch (1 centimeter) of oil in each section. After the 10 minutes divide the batter into the tray. Cook for around 15 to 20 minutes until crisp and puffy, don't open the oven door before then or they won't rise.

                                December 2007.

Classic  Roast Turkey with all the Trimmings.

Ingredients
Prepare ahead
Make your chosen stuffing

To prepare your turkey
have your chosen stuffing ready
4.5-6.5kg/10-12lb turkey, thawed if frozen, giblets removed
1 lemon, quartered
50g/2oz butter, at room temperature
20 cocktail sausages
10 rashers streaky bacon
sage and parsley sprigs, to garnish


Method
On the day
1. Preheat the oven to 190/375F/Gas 5. Wash the turkey inside and out and dry well with kitchen paper.
2. Put the lemon quarters into the cavity. If you are stuffing the turkey, put the stuffing in the neck end pushing it upwards towards the breast (dont pull the neck skin too tightly, as the stuffing will expand during cooking). Secure the skin with wooden or metal skewers crossways, then tie the turkey legs together at the top of the drumsticks for a good shape. Weigh the turkey and calculate the cooking time at 20 minutes per 450g/1lb.
3. Grease a large roasting tin with a little of the butter. Smear the rest over the turkey skin and season well, then put in the tin. Loosley cover with foil and roast for the calculated time. Meanwhile, halve the bacon rashers, stretch slightly and wrap half around each sausage
4. Baste the turkey every hour. One hour before the end of cooking, remove the foil and drain off the excess fat. 30 minutes before the end of cooking, put the sausages around the turkey (if room) or in a separate lightly oiled tin.
5. To test whether the turkey is cooked, insert a skewer into the thickest part of the thigh - the juices should run clear. If they are pinkish, cook for 20 minutes more, then test again. Transfer the turkey and sausages and sausages to a platter, tightly cover with foil and allow to rest for up to 30 minutes before carving. Serve surrounded by vegetables and stuffing balls and garnished with sage and parsley.

Turkey Gravy.

Ingredients
turkey giblets
1 bay leaf
1 sprig of thyme
4 black peppercorns
½ onion, sliced
2 pints water
pan juices from the roast turkey
25 g / 1 oz plain flour
salt and pepper


Method
1. Place the giblets in a saucepan and cover with the water. Add the bay leaf, thyme, peppercorns and onion.
2. Bring to the boil and skim off any scum. Reduce the heat and then simmer for 45 minutes.
3. Strain the stock and measure 750 ml / 1 1/4 pints.
4. Strain off the fat from the roasting tin leaving only the turkey juices. Add the flour and blend with the juices over a gentle heat until it turns golden brown and it has a smooth texture.
5. Remove from the pan and pour in the hot stock. Scrape the base of the pan with a spatula to mix in all the meaty sediment.
6. Return to the heat and boil for 3-4 minutes stirring all the time to remove any lumps and until the gravy thickens. Season to taste and serve.

Christmas Gravadlax.

Ingredients
1kg/2¼lb salmon fillet, skin still attached
4 tbsp salt
4 tbsp caster sugar
3 tsp English mustard, prepared
2 tbsp gin
large handful fresh dill, roughly chopped


Method
1. Place the salmon fillet, skin-side down, into a wide, shallow dish that fits the salmon snugly.
2. Place the salt, sugar, English mustard and gin into a clean bowl and mix well until the ingredients have combined to form a yellow mixture with a smooth texture.
3. Spread the mixture over the salmon's pink flesh so that it has been totally covered.
4. Sprinkle the dill onto the paste-covered salmon and pat down. Press the dill onto the flesh so that no pink flesh from the salmon is visible.
5. Turn the fish over in the dish so that the skin is facing upwards. Cover the dish with one layer of cling film. Press the cling film down onto the edges of the fish before wrapping it around the sides of the dish. Once this has been completed repeat the process with another layer of cling film.
6. Apply weight to the top of the fish to press it down into the dish (jars, tins or any other weights can be used). Transfer the fish to the fridge and leave for 2-3 days.
7. After 2-3 days, unwrap the cling film from dish and remove the salmon fillet. Brush off the dill from the salmon.
8. Place the salmon fillet on a carving board flesh-side up. With a long, sharp knife, carefully carve very thin diagonal slivers of the pink flesh off the salmon. Work from the right-hand end of the fillet (unless you are left-handed). Re-wrap the fillet in cling film and keep the gravlax in the fridge if it is not all sliced in one go.
9. To serve, place on a clean plate.

Christmas Turkey en Croute.

Ingredients
Serve with roasted root vegetables and stir-fried sprouts.

For the stuffing:
25g/1oz butter
1 onion, chopped
3 good quality sausages
finely grated zest of 1 orange
50g/2oz dried cranberries
25g/1oz pecans, chopped
15g/1tbsp fresh thyme leaves, plus a few extra for sprinkling
15g/1tbsp fresh parsley, chopped
85g/3oz fresh white breadcrumbs
For the turkey:
900g/1lb whole boneless, skinless turkey breast joint
oil for brushing
500g/1lb pack puff pastry, thawed if frozen
1 egg, beaten
For the sauce
5g/1tsp plain flour
300ml/½ pint chicken stock, cube or carton
4 tbsp port
15g/1tbsp redcurrant or bramble jelly


Method
1. Make the stuffing by melting the butter in a small pan and adding the onion. Gently cook until the onion is softened and beginning to brown. Leave to cool for 5 minutes.
2. Cut through the skin of the sausages and crumble the meat in to a bowl. Stir in the orange zest, cranberries, pecans, thyme, parsley, breadcrumbs and plenty of salt and pepper. Add the onion and mix well. Chill until ready to use.
3. Using a sharp knife, make a large incision in the centre of the turkey breast to make a pocket. Push the stuffing into the centre. Tie with string to secure.
4. Brush with oil, season and sprinkle with thyme. Pre-heat the oven to 190C/375F/Gas 5 and roast the turkey in a tin for 50 minutes until just cooked.
5. Remove the turkey from the tin. Keep the pan juices. Cool for 10 minutes.
6. Set the oven to 200C/400F/Gas 6.
7. Roll out the pastry to wrap around the turkey. Allow 4cm/1½ in at each end and 12cm/4¼in each side. Save the trimmings for decoration.
8. Put the turkey in the centre of the pastry. Brush the edges with egg. Bring the edges over the turkey, then the sides. Seal the joins, trim the excess pastry and lay on a baking sheet with the join underneath.
9. Brush with egg. Cut out leaves from the trimmings. Arrange on the pastry with pastry berries. Brush with egg. Season with salt. Bake for 40 minutes. Stand for 10 minutes.
10. Heat the roasting tin with the juices, add the flour and cook for 1 minute, stirring. Pour in the stock and port. Bring to the boil, then simmer for 5 minutes. Add the jelly, stirring until it melts. Strain into a jug to serve with the turkey.

                                   November 2007.

Salmon baked in filo pastry with sultanas, coriander, cumin and orange,

With wilted pak choi and sesame and nut brown vanilla butter.

Serves 2. Oven @180c / gas 7.

2 x 6oz / 160g fresh salmon fillets (boned and skinned)

1oz / 25g sultanas

1 x orange (juice and chopped zest only)

1 tablespoon fresh chopped coriander

A large pinch of ground cumin

4 x sheets of filo pastry (buy this frozen as it is the best way)

2 x heads of pak choi

25g unsalted butter

1 teaspoon sesame seeds

1 fresh vanilla pod (split and scraped)

1 x beaten egg

Sea salt and black pepper

Start by placing the sultanas, cumin, orange zest and juice in a pan,

Bring to a simmer and remove from the heat, allow cooling completely, adding the chopped coriander when cool,

Now take the salmon and cut an incision into the side of the fillet to create a pocket,

Carefully spoon the sultana mix into the pocket and press closed,

 Now place the filo sheets onto a surface and brush roughly with the beaten egg,

Place the other sheet on top to create a double layer, cut then in half to make 2 equal sized double layers,

Neatly sit the salmon on top of the pastry, season well and fold the pastry over, brushing lightly with the egg to make a neat well sealed parcel,

Place these on to a parchment lined baking sheet and pop them into the oven,

About 15 minutes should do nicely, when the filo pastry is golden and crisp,

 Meanwhile chop the pak choi into 3cm slices and tip it into a sauté pan with 1 teaspoon of vegetable oil,

Let it sizzle away for 5 minutes, season and remove from the heat,

Place a saucepan onto a medium heat,

Add the butter, vanilla and sesame seeds watch it hiss and bubble until it turns golden brown,

Remove it from the heat,

Now take the salmon from the oven and slice it in half revealing the cooked fish and the sultanas,

Spoon the wilted pak choi onto warmed plates and sit the salmon across,

Spoon the butter over the salmon and around the plate.

Chicken in a bag with butternut risotto.

Serves 4. Oven @180c / gas7.

 
4 x 6/7 oz chicken breasts

8oz / 250g sliced button mushrooms

1 leek, finely sliced and well washed

1 onion, very finely chopped

2 x roughly chopped cloves of garlic

2 carrots peeled and thinly sliced

1 x large sprig of fresh thyme

A pinch of plain flour

Salt and pepper

1 x glass of white wine

4 x tablespoons double cream

1 tablespoon fresh chopped parsley

 

A piece ofTin foil 24”x24” 

 First cut shallow slices across the chicken breast and season well with salt and pepper,

Now take your parchment paper and fold it in half,

 Open out the tin foil so you have a bottom piece; now sit all the vegetables on the bottom side, scatter over the flour,

Add the thyme and garlic and season lightly,

 Neatly sit the chicken breasts on top of the vegetables,

Now fold and twist the edges together so you create an oval parcel,

Stop twisting 2” before the end; this is where you pour in the wine and the cream,

Finish twisting the edges around to make a sealed and very neat parcel,

 Pop this onto a baking sheet and place it into the oven for 25 minutes,

Until bubbling and smelling fantastic,

Carefully open the parcel, sprinkle over the parsley and pour alongside the risotto.

 

 
Butternut Risotto.

Serves 4,

 8oz / 250g Arborio rice

1 x onion finely chopped

1x leek finely chopped and well washed

2 cloves of crushed garlic

12oz / 375g butternut squash peeled and cut into 1 cm cubes

1 litre chicken stock, (you can use a stock cube and water)

1 tablespoon fresh chopped parsley

1 tablespoon freshly grated parmesan cheese

25g butter

Salt and pepper

 Start by putting the onions, garlic, leeks, butternut and olive oil into a pan over a medium heat,

Let these sizzle away for 5 minutes without colouring,

Add the rice and stir well,

 Add the wine and let it cook out until almost reduced away,

Now start adding the stock a ladle at a time,

Add more stock when the last ladle full has been absorbed,

 This will take 18 / 20 minutes until all the stock has been absorbed at which point the rice will be cooked,

Season with salt and pepper,

Stir in the cheese, parsley and the butter,

 Pour onto a very large plate and make a well in the centre with a spoon,

Tip the chicken into the well and serve.

 

 
 

                                    October 2007.

Tiramisu.

This recipe I learned today with the kids and staff at Queen Elizabeth school in Kirkby Lonsdale,

And a very big thanks to Ian and Carrol.

25g butter, 100g caster sugar, 500g mascarpone, 400g savoirdi / savoy buscuits

1 x dessert spoon of cocoa powder, 5 x dessert spoons of coffee powder,

you will need a flat bottomed rectangular dish wide enough to contain all the biscuits laying on their sides,

first boil 1 litre of water in a pan, add the coffee and 40g of sugar,

stir, and set aside to cool.

take 60g of caster sugar and beat it into 25g softened butter until light and creamy,stir in the mascarpone,

dip the savoy biscuits quickly in and out of the coffee and place neatly into the serving dish,

continue until the base is covered.

cover the coffee soaked biscuits with a layer of the mascarpone mixture,

make a second layer of dipped biscuits.

cover this with a final layer of the mascarpone mixture,

dust lightly with the cocoa powder, chill it in the fridge for at least 4 hours,

it will be better chilled overnight,

serve and watch your guests eyes light up as they tuck in.

Pear and Blackberry Up-side Down Pudding.

Ingredients
100g/4oz golden syrup
1 lemon, rind grated
100g/4oz blackberries
3 ripe pears, peeled, cored and quartered

For the cake:
100g/4oz butter, softened
100g/4oz light muscovado sugar
100g/4oz self-raising flour
2 eggs
3 tbsp milk
cream or custard, to serve


Method
1. Lightly butter a 1.4L/2½pt non-metallic gratin dish or a 20cm/8in microwave cake dish.
2. Spoon the golden syrup over the base of the dish, then sprinkle over the lemon rind. Scatter over the blackberries and pears, cut side up.
3. Beat together all the cake ingredients with an electric hand whisk for 2-3 minutes until light and fluffy.
4. Spoon the mixture over the fruit and level the top. Microwave on High for 12 minutes until the cake begins to come away from the sides of the dish.
5. Stand for 5 minutes, then loosen the edges and invert on to a plate. Serve warm with cream or custard.
6. If you don't have a microwave, preheat the oven to 180C/350F/Gas 4. Make the cake as for the microwave, but leave out the milk. Bake for 35-40 minutes. Cool in the tin for about 10 minutes before turning out.

Pumpkin and Rosemary Pasta.

The combination of the pumpkin and rosemary work really well to make a truly scrumptious meal.

Ingredients
340g/12oz pasta such as (large shells)
1 small pumpkin
2 sprigs rosemary
1 clove garlic
1 shallot
140ml/5fl oz carton double cream
1 tsp Dijon mustard
2 tsp chopped flatleaf parsley
30-55g/1-2oz butter
150ml/¼ pint white wine
½lemon, juice only
salt and freshly ground black pepper
grated parmesan, to serve


Method
1. Preheat the oven 190C/375F/Gas 5.
2. Peel and de-seed the pumpkin. Dice into 2.5cm/1in and place onto an ovenproof sheet.
3. Chop the rosemary and sprinkle over the pumpkin. Season and drizzle with olive oil.
4. Place in the oven and cook for 45 minutes.
5. Cook the pasta in plenty of salted boiling water as per instructions.
6. Chop the garlic and shallot, gently pan-fry in the butter for about 1 minute.
7. Add the mustard and wine, bring to the boil. Simmer for 2-3 minutes.
8. Add the lemon juice, seasoning, cream and finally the parsley.
9. Drain off the pasta and remove the pumpkin from the oven. Fold into the pasta in a bowl.
10. Pour over the sauce and mix together. Check seasoning. Serve in a bowl with the parmesan cheese over the top.

                              SEPTEMBER 2007.

Braised Oxtail with Mustard and Mash.

This is one of my favourite Nigel Slater Recipes.

This is not a liquid stew, but one where the lumps of meat and bone are coated in a sticky, glossy gravy.

Ingredients
1 large oxtail, cut into joints
a little flour, for dusting
1 tsp ground chilli
1 heaped tsp dry mustard powder
salt and freshly ground black pepper
thick slice butter
a little oil, fat or dripping
2 large onions, roughly chopped
2 large winter carrots, roughly chopped
2 stalks celery, roughly chopped
4 large cloves garlic, thinly sliced
5 large mushrooms, cut into 6 or 8 pieces
2 tsp tomato purée
4 bay leaves
a few bushy sprigs thyme
750ml/1¼ pints of gutsy red wine, such as Rioja
1 tbsp grain mustard
1 tbsp smooth Dijon mustard
a little parsley
creamy mashed potato, to serve


Method
Set the oven at 150C/300F/Gas 2. Put the oxtail in a plastic or zip-lock bag with the flour, ground chilli, dry mustard powder and a good grinding of black pepper. Seal it and shake it gently until the oxtail is covered.
Warm the butter and a little oil, fat or dripping in a heavy-based casserole. Lower in the pieces of oxtail and let them colour on each side, turning them as they take on a nice, tasty bronze colour. Whilst the meat is browning, peel the onions and carrots and roughly chop them, then cut the celery into similar-sized pieces. Lift out the meat and set aside, then put the vegetables in the pot and let them colour lightly. Peel the garlic, slice it thinly, then add it to the vegetables, along with the mushrooms, each cut into six or eight pieces. Squeeze in the tomato purée. Continue cooking until the mushrooms have softened and lost some of their bulk.
Return the oxtail and any escaped juices to the pan, tuck in the bay and thyme, then pour in the red wine. Bring briefly to the boil, season lightly with salt and cover with a tight lid. Transfer the dish to the oven. You can now leave the whole thing alone for a good two hours. I'm not sure you even need to give it a stir, though I inevitably do half way through cooking. After an hour, check the meat for tenderness. I don't think it should be actually falling off the bones but it certainly should come away from the bone easily when tugged. Depending on the oxtail, it could take as long as two or three hours in total. Set the oxtail aside to cool, then refrigerate, preferably overnight.
The next day, scrape off the fat that has set on the surface, then reheat the casserole slowly on the hot plate, stirring from time to time. Stir in the mustards. Once they are in, you should cook the stew for no longer than fifteen minutes, otherwise it will lose its edge. Stir in the parsley and serve with creamy mash.

Lamb With Aubergine and Tzatziki.

Ingredients
1 medium aubergine, cut lengthways into 1cm/½in thick slices
olive oil, to coat the aubergines
1 leg of lamb, bone removed
For the paste
115g/4¼oz kalamata black olives, pitted
2 tbsp grated orange zest
1 tsp grated lemon zest
2 tbsp chopped sage
2 tbsp chopped garlic
2 tbsp chopped anchovy
1 tsp crushed black pepper
2 tbsp olive oil
To coat the meat
2 tbsp dried oregano
salt and freshly ground black pepper
1 lemon, juice only
For the lime tzatziki
1 cucumber, halved, de-seeded and coarsely grated
450g/1lb Greek yoghurt
2 limes, zest only, grated
2 large cloves of garlic, crushed
1 bunch spring onions, finely sliced
1 red chilli, finely chopped
chopped dill, to serve


Method
1. Heat a griddle pan. Cut the aubergines lengthways into four slices and brush with olive oil. Sear on both sides. Remove from the heat and put to one side.
2. Put the paste ingredients in a food processor and blend together.
3. Take the paste and smear it over the inside of the leg of lamb. Place the aubergine slices on top. Roll up the leg and tie at 5cm/2in intervals. Allow to rest for as long as possible, overnight if you can.
4. Preheat the oven to 200C/400F/Gas 6. Rub the oregano, salt, pepper and lemon juice on to the meat. Put the meat into a hot pan to sear on each side before placing in the oven. Roast for 15 minutes per 500g/1lb plus 15 minutes more, turning occasionally. Cover the meat with foil for the first 30 minutes' cooking to keep moist.
5. Remove from the oven and rest the meat for one third of the time it took to cook. This ensures a perfectly pink result.
6. To make the lime tzatziki, peel the cucumber, remove the seeds and grate finely. Squeeze out all the moisture before combining with all the rest of the ingredients. Chill for an hour to allow the flavours to blend. Sprinkle over the dill just before serving.
7. Serve the meat with the tzatziki on the side.

                                  AUGUST 2007.

Thai Green Curry Mussels.

Ingredients
1 tbsp olive oil
2 tbsp ready-made Thai green curry paste
50ml/2fl oz white wine
1 lime, juice only
150ml/5fl oz double cream
150g/5½oz green-lipped mussels, de-bearded and cleaned
small bunch coriander, roughly chopped, plus extra leaves to garnish


Method
1. Heat the oil in a frying pan and add the curry paste. Fry for 2 minutes, then add the white wine and lime juice.
2. Cook for a further 2 minutes and add the cream, mussels and coriander. Simmer for 5 minutes. Discard any mussels that have not opened.
3. To serve, pour into a warm bowl and garnish with chopped coriander.

Mediterranean Mussels.

Ingredients
900g/2lb mussels, scrubbed and de-bearded
1 tbsp olive oil
1 small onion, sliced
1 clove garlic, crushed
150ml/¼ pint red wine
sprigs of fresh rosemary or dried rosemary to taste


Method
1. Heat the oil in a pan, fry the onion and garlic.
2. Add the wine and rosemary, bring to the boil.
3. Add the mussels, cover and simmer for 4 minutes or until the mussels open. Discard any mussels that remain closed after cooking.

                                     JULY 2007.

Ginger and Citrus Haddock with Honey Glaze.

Makes 4 servings

Ingredients:4 fillets of haddock
1 tablespoon sesame oil
2 tablespoons soy sauce
zest and juice of 2 oranges
2 tablespoons honey
1 clove of garlic mashed to a paste
4 teaspoons gingerroot, grated
2 to 3 spring onions finely chopped
freshly ground black pepper
1 limePreparation:

Marinade the haddock in the sesame oil, soy sauce, orange juice, zest, honey, garlic and ginger for 20 minutes.

Remove the fillets from the marinade and either bake or grill for 2 minutes each side or until done.

Garnish with lime and orange zest and some chopped spring onions

Chorizo and white beans with coriander.


Ingredients
400g/14oz can cannellini beans
2 fresh chorizo sausages, mild or hot
1 tbsp olive oil
1 garlic clove, crushed
½ tsp paprika
sea salt
freshly ground black pepper
2 tbsp coriander or flat parsley leaves


Method
1. Drain the beans, rinse and set aside.
2. Slice the chorizo sausages thickly on the diagonal.
3. Heat the olive oil in a frying pan, and fry the chorizo sausage until browned and sizzling. Remove the chorizo and add the beans, garlic, paprika, salt and pepper to the oil.
4. Simmer for five minutes until the beans are hot, adding a dash of water if necessary. Add the coriander or parsley and stir through, then tip onto a platter.
5. Scatter the sizzled chorizo on top and serve.

                               JUNE 2007. 

Smoked Salmon Rillettes.

Ingredients
25g/1oz unsalted butter, softened
75g/2½oz hot-smoked salmon
½ lemon, juice only
1 tbsp Greek yoghurt
1 tbsp chopped fresh chives
To serve
1 fresh tomato, seeds removed, chopped
1 tbsp chives, chopped
lemon wedge
salt and freshly ground black pepper


Method
1. In a mixing bowl, mix together the softened butter, smoked salmon, lemon juice, Greek yoghurt and chopped chives.
2. Spoon the mixture into an oiled chefs' ring on a serving plate.
3. Remove the chefs' ring and arrange the chopped tomato around the edge of the salmon mixture.
4. Sprinkle over the chopped chives and garnish with the lemon wedge to serve.

Red Mullet marinated in White Wine.

Ingredients
medium sized red mullet
1 small onion, finely chopped
180ml/6fl oz white wine
1 tbsp wine vinegar
flour
lemon or orange
parsley
fresh mint
garlic
oil


Method
1. Put two leaves of fresh mint and a small piece of garlic inside each red mullet, medium-sized ones being best for the dish. Roll them in flour and fry them gently in oil; drain them and arrange them on a long dish.
2. Prepare the following sauce. In a little oil saute a small onion finely chopped; let it melt but not turn brown, then pour in about 180ml/6fl oz of white wine and 1 tbsp of wine vinegar. Simmer the sauce for 10-15 minutes, until it has reduced by one third.
3. When it has cooled, pour it over the red mullets. Serve them cold, garnished with a little parsley and slices of lemon or orange. Instead of frying the mullets, they can be scored across twice on each side and grilled, and the sauce then poured over them. They can also be eaten hot cooked in this way, and are excellent.

                                MAY 2007.

Chocolate Risotto with Caremalised Apricots.

Ingredients
For the chocolate risotto
200g/7oz risotto rice (such as arborio or cannaroli)
150ml/5fl oz whole milk
150ml/5fl oz double cream
30ml/1fl oz clear honey
2 tbsp cocoa powder
vegetable oil, for greasing
For the caramelised apricots
50g/1¾oz caster sugar
150g/5½oz dried apricots, chopped
1 tsp balsamic vinegar
50g/1¾oz pine nuts, toasted


Method
1. For the chocolate risotto, place the risotto rice, milk, cream, honey and cocoa powder into a saucepan and cook over a gentle heat for 12-14 minutes, or until the rice is tender and the liquid has been absorbed.
2. For the caramelised apricots, heat the sugar in a saucepan over a gentle heat for 4-5 minutes, until golden.
3. Add the apricots and balsamic vinegar and mix well.
4. Grease two small bowls with vegetable oil and pack the risotto into the bowls.
5. To serve, turn the risottos out onto plates. Serve the caramelised apricots alongside and the toasted pine nuts sprinkled over.

Baked Chocolate Mousse with Passion Fruit.

Ingredients
300g/10½oz dark chocolate
150g/5oz unsalted butter
55g/2oz caster sugar
6 eggs, separated
a little extra butter, to grease the tin
For the passion fruit mousse:
255g/9oz mascarpone
55ml/2fl oz double cream
3 tbsp icing sugar
3 passion fruit (pulp)
To finish:
icing sugar
cocoa powder
sprigs of mint


Method
1. Preheat the oven 180C/350F/Gas 4. Butter a 20cm/8in spring-bottomed cake tin with a removable base.
2. Melt the chocolate and butter in a bowl over simmering water.
3. Whisk the egg whites to stiff peaks and in another bowl whisk the yolks with the sugar until pale.
4. Add the chocolate mixture to the egg yolks and sugar and fold in the egg whites.
5. Pour into the cake tin and bake for about 20 minutes. Cool and dust with icing sugar and cocoa powder.
6. To make the passion fruit mousse, beat all ingredients together in a bowl until firm and serve.

                                   APRIL 2007.

I Can Now Give You the dishes for Damson Day.

they have taken a lot of time to put together,

But with a few twists and turns,

We have come up with some culinary Creations,

to have you Craving Damsons.

Baked Lemon Cups filled with fresh rhubarb,

damson curd and ricotta cheese,

Topped with witherslack damson ripple ice cream.

 

Serves 4

 

Take 4 large lemons,

8oz fresh rhubarb,

8oz caster sugar,

2 tablespoons water,

4 tablespoons hawkeshead damson curd,

2 tablespoons ricotta cheese,

8 scoops of the ice cream,

 

First place the chopped rhubarb into a pan with the water and the sugar,

Bring it to a simmer for 25 minutes stirring often,

Let it cool completely

 

Cut a small slice from the ends of the lemons so they will sit flat and level,

Cut them in half and scoop out all the flesh from the inside to create empty cups

Place a spoonful of the rhubarb into the bottom of the lemon cups,

Now place a spoonful of the ricotta on top of the rhubarb,

Finish it off with a spoonful of the damson curd,

Place the cups onto a tray and place into the oven @160c for 10 minutes,

Remove from the oven and allow them to cool for 5 minutes until just warm,

Then simply serve with a big scoop of the ice cream on top,

 

A glass of sweet white wine will certainly go well with this.

 

 

 

Roast Breast of David Knip’es chicken, glazed with crunchy honey mustard

On howbarrow farm herb,

scented cous cous and a damson and rosemary compote.

 

Serves 2.

 

Take 2 x 6oz / 150g breasts of the chicken (skin on)

1 tablespoon Cumberland honey mustard,

4oz / 100g dry cous cous,

250ml hot chicken stock,

1 mixed tablespoon of the fresh herbs, (rosemary, thyme, tarragon, parsley)

1 sprig of fresh rosemary,

2 tablespoons damson relish,

 

Place the damson relish into a pan and add the rosemary,

Warm it gently for 5 minutes and turn off the heat, leave it to stand for 20 minutes

 

Season the chicken with salt and fresh ground black pepper,

Then gently fry the skin side until nicely browned,

Let it cool slightly and spread the mustard over the skin,

Place skin side up into the oven @180c for 10 / 12 minutes until cooked through,

 

Place the cous cous into a pan and add the stock, stir this on a very low heat until thick and fluffy,

Season well and add the herbs with a splash of olive oil,

Remove from the heat and keep it warm,

 

Then neatly scoop the cous cous into warmed bowls and sit the chicken on top,

Pour over any of the juices from the tray,

Add a good spoonful of the compote to the side of the dish and tuck in with chilled white wine and crusty bread.

 

Roast Rack of Denney’s Lamb glazed with Southport honey,

On sweet potato mash and a damson and bay leaf roast gravy.

 

Serves 2.

 

Take 1 x Rack of the Lamb, (French trimmed)

 

2 x large sweet potatoes, peeled and diced into 2” cubes,

2 tablespoons of the honey,

1 tablespoon fresh chopped parsley,

1 garlic clove chopped roughly,

1 large sprig of thyme,

2 bay leaves,

1 tablespoon damson relish,

8 tablespoons homemade lamb or beef gravy,

 

First put the potatoes into a pan and just cover with cold water,

Add a good pinch of salt and simmer for 15/20 minutes until cooked,

Drain well and mash to a smooth consistency,

Beat in a large piece of butter and the chopped parsley; keep it warm until needed,

 

Take the lamb rack and season it well with salt and black pepper,

Place it into a roasting tray and put onto a medium heat with a little splash of oil,

Brown it all over in the tray

Drizzle the honey over the skin side,

Place the garlic and thyme into the roasting tray and sit the lamb on top,

 

Pop it into the oven @180c for 15 minutes to produce medium rare or longer if you like it cooked more,

Remove the lamb from the tray and let it rest, keeping it warm,

Pour off any fat from the tray, place back onto a medium heat and add the gravy,

Let this simmer gently for 5 minutes and then add the damson relish,

Stir well and season lightly, cut the lamb into 6 nice cutlets,

Scoop the sweet potato mash into the centre of warmed plates,

 

Neatly sit the lamb on top and spoon over the gravy,

Buttered peas and roast parsnips will go very well with this dish.

 

 

A Warm salad of Howbarrow Chard and Mizuna,

with Savin Hill Black Pudding,

crisp bacon and Brazil nut oil and damson gin dressing.

 

Serves 4,

 

150g of each Chard and Mizuna, well washed and drained,

8oz / 250g savin hill black pudding,

4oz / 100g savin hill middle white back bacon,

16 cherry tomatoes,

2 tablespoons Brazil nut oil,

1 tablespoon cowmire damson gin,

1 tablespoon olive oil,

 

First place the bacon onto a tray and put in the oven @ 180c until crisp and sizzling,

Leave it to cool down, and then chop it into 1cm pieces,

Put the black pudding onto a tray and place it into the oven for 10 minutes @ 160c,

Let it cool down and then cut it into 2cm cubes,

 

Place all the leaves into a bowl and toss lightly together,

Whisk together the oils and the gin, season lightly with salt and black pepper,

Place neat mounds of the leaves onto plates,

Sit the black pudding pieces around the leaves and then scatter with the bacon pieces,

Lightly drizzle with the dressing,

A sprinkle of chopped parsley will set this salad off a treat.

 

 

British White Beef Fillet with Asparagus and Fondant potatoes.


4 portions,

Take 4 x 8oz / 250g Savin Hill British white beef fillets,

16 spears of Jim Hadwins Mansergh Hall Asparagus,

16 cherry tomatoes,

2 large potatoes, (peeled)

12 small button mushrooms,

1 x large bag of baby spinach, well washed and drained,

200 ml chicken stock

 

First take the potatoes and cut them in half widthways,

Use a metal ring or pastry cutter to push through the halves to create neat discs,

Trim them with a knife to make them even sized,

Take a good frying pan and place it onto a medium heat,

Add a little splash of vegetable oil and add the potato discs,

Let them sizzle away for a few minutes until they have browned well on the bottom,

Turn them over and season well,

Carefully add warm stock to come half way up the potatoes,

Add a small knob of butter,

Let this simmer for 5 minutes then place the pan into a hot oven 180c / gas 7

For 20 minutes until the potatoes are cooked,

Add more stock if necessary as it reduces away in the oven

 

Take a char grill pan and place it onto a high heat,

Place the beef fillets onto a plate, drizzle with oil and season well all over,

Carefully place the fillets into the char grill pan so they sizzle loudly and start cooking,

Then cook on both sides to your preference,

Remove the fillets from the pan and keep them warm to rest,

Add the asparagus to the hot grill pan and let it cook for 2 minutes on each side,

Place the cherry tomatoes and button mushrooms into the same pan and let them cook for 5 minutes,

Place them onto the dish with the fillets,

Place the spinach into a pan with a small knob of butter, season well and gently wilt it on a medium heat,

Drain well and keep warm,

 

Sit the fondant potatoes into the middle of the plates,

Neatly place a mound of the drained spinach on top of the potato,

Proudly sit the fillets on top of the spinach,

Now neatly arrange the asparagus, cherry tomatoes and button mushrooms around the dish,

Spoon over some of the cooking juices from the pan and serve.

 

Baked Lemons filled with Morecambe bay Shrimps

and Keldthwaite gold cheese.

 4 portions,

This recipe can be doubled or trebled for a party food.

 

Take 2 medium sized lemons,

2 pots of Morecambe bay brown shrimps in butter,

2oz / 50g of softened keldthwaite gold cheese, skin removed,

A small sprig of each fresh coriander and parsley,

Fresh ground black pepper,

 

First cut the lemons in half widthways,

Then carefully cut a small slice from the ends so the lemon halves sit steady and level,

Take a knife and carefully cut all around the inside rim and remove the pulp,

 

Then use a teaspoon to carefully scrape out as much pulp from the inside of the lemon cup,

Now place the shrimps into a bowl, add the chopped coriander and parsley,

 

Season well with the pepper and mix all well,

 

Use a spoon to fill the lemon cups with the shrimps and pack them in well,

Neatly spread the cheese on top,

Place the lemons onto a baking dish and place them into a hot oven 180c / gas 7

For 10 minutes until the cheese has browned,

Remove them from the oven and leave them to sit for 5 minutes before tucking in with crusty bread,

 

 

A few more ingredients come into Fruition this month.

Parsley Scones.

Ingredients
140g/5oz plain flour
small handful of fresh flatleaf parsley, chopped
1 tbsp baking powder
85g/3oz mild cheese, grated
110ml/4fl oz milk
1 garlic clove, peeled and chopped
olive oil


Method
1. To make the scones, place the flour, parsley, baking powder, cheese, milk and garlic into a food processor and blend together well to combine and form a dough.
2. Shape the mixture into 4-6 small patties and flatten down carefully using your hands.
3. Heat the oil in a non-stick frying pan and fry the scones for 2-3 minutes on each side or until golden.
4. Serve.

Parsley sauce ( "How Nick Makes it")

Ingredients
25g/1oz butter
25g/1oz plain flour
600ml/1 pint milk
salt and white pepper
2 tbsp parsley, freshly chopped


Method
1. Melt the butter in a saucepan.
2. Stir in the flour and cook for 1-2 minutes.
3. Take the pan off the heat and gradually stir in the milk to get a smooth sauce. Return to the heat and, stirring all the time, bring to the boil.
4. Simmer gently for 8-10 minutes and season with salt and white pepper.
5. Stir in the parsley and serve.

Parsley Pesto.

Ingredients
For the parsley pesto:
30g/1oz flatleaf parsley leaves (no stalks)
1-2 garlic cloves, crushed
40g/1½oz freshly grated parmesan
30g/1oz pine nuts
75ml/2½fl oz extra virgin olive oil
salt


Method
1. Put all the ingredients except the oil and salt into the food processor. Whiz for a second or two, add the oil and a little salt. Taste and correct seasoning.

Seared Tuna with Avocado puree and Radish and Apple Salad.

Shiso and diakon cress are available at some specialist Asian grocers; substitute a mix of rocket leaves and mixed soft herbs if unavailable.

Ingredients
For the tuna
200g/7oz fresh tuna, cut into a cylinder shape (alternatively you can use a thick tuna steak)
½ tsp cloves
½ tsp ground nutmeg
½ tsp ground ginger
½ tsp white peppercorns
½ tsp black peppercorns
For the avocado purée
1 avocado
1 lime, juice only
2-3 drops Tabasco sauce
For the salad
1 apple, cored, thinly sliced and cut into matchsticks
2 red radishes, finely sliced
1 punnet shiso cress
1 punnet daikon cress
salt and freshly ground black pepper
1 tbsp extra virgin olive oil


Method
1. For the tuna, place all the spices into a grinder and grind to a fine mix.
2. Roll the tuna in the spice mix, coating all sides.
3. Heat a frying pan until hot then sear the tuna on each side for 30 seconds. Remove from the pan and roll tightly in cling film and place in the fridge.
4. For the avocado purée, peel and stone the avocado then place into a food blender with the lime juice and Tabasco and blend until smooth. Season to taste with salt and freshly ground black pepper and set to one side.
5. For the salad, place the apple, radishes, shiso and daikon cress in a bowl and toss to combine. Season with salt and freshly ground black pepper and stir in the olive oil.
6. To serve, divide the avocado purée between two serving plates.
7. Remove the tuna from the fridge and remove the cling film. Cut the tuna into 5mm thick slices, season with salt and pepper and place 3-4 slices on each plate. Pile the salad to one side of the tuna and serve.

Duck and Radish Crostini with Feta Salad.


Ingredients
For the crostini
1 lemon, juice only
100g/3½oz radish, grated
50g/2oz smoked duck, chopped
2 tbsp fresh basil leaves, torn
½ ciabatta loaf
2 tbsp olive oil
salt and freshly ground black pepper
fresh parsley leaves, to garnish
For the feta salad
1 tbsp olive oil
½ lemon, juice only
5 Little Gem lettuce leaves
100g/3½oz feta cheese, crumbled
1 tbsp chopped chervil
50g/2oz smoked duck breast, shredded
4 radishes
salt and freshly ground black pepper


Method
1. Preheat the oven to 200C/400F/Gas 6.
2. To make the crostini, heat a small frying pan. Add the lemon juice and grated radish and sauté for 2 minutes. Add the duck and basil and cook for a further few minutes.
3. Heat a griddle pan until smoking. Slice the ciabatta in half horizontally, drizzle with the oil and season with salt and freshly ground black pepper. Chargrill for 1 minute on each side, then place the warm radish mixture on the ciabatta slices and garnish with parsley.
4. For the feta salad, mix together the olive oil and lemon juice in a large bowl. Toss in the lettuce, feta, chervil, duck and radishes. Season with salt and freshly ground black pepper.
5. Serve the crostini on a plate with the salad.

Lemon, Chilli and White Radish salad.


Ingredients
150g/5½oz mooli (white radish), peeled and finely sliced
1 lemon, juice only
1 tbsp sesame oil
pinch dried chilli flakes
½ tsp sesame seeds


Method
1. Place all the ingredients into a bowl and mix well.
2. To serve, place the salad onto a serving plate.

                            February 2007.

Basic Pancakes with Lemon and Sugar.

Ingredients
For the pancake mixture:
110g/4oz plain flour, sifted
pinch of salt
2 eggs
200ml/7fl oz milk mixed with 75ml/3fl oz water
50g/2oz butter
To serve:
caster sugar
lemon juice
lemon wedges


Method
Sift the flour and salt into a large mixing bowl with a sieve held high above the bowl so the flour gets a airing. Now make a well in the centre of the flour and break the eggs into it. Then begin whisking the eggs - any sort of whisk or even a fork will do - incorporating any bits of flour from around the edge of the bowl as you do so.

Next gradually add small quantities of the milk and water mixture, still whisking (don't worry about any lumps as they will eventually disappear as you whisk). When all the liquid has been added, use a rubber spatula to scrape any elusive bits of flour from around the edge into the centre, then whisk once more until the batter is smooth, with the consistency of thin cream. Now melt the 50g/2oz of butter in a pan. Spoon 2 tbsp of it into the batter and whisk it in, then pour the rest into a bowl anduse it to lubricate the pan, using a wodge of kitchen paper to smear it round before you make each pancake.

Now get the pan really hot, then turn the heat down to medium and, to start with, do a test pancake to see if you're using the correct amount of batter. I find 2 tbsp is about right for an 18cm/7in pan. It's also helpful if you spoon the batter into a ladle so it can be poured into the hot pan in one go. As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter. It should take only half a minute or so to cook; you can lift the edge with a palette knife to see if it's tinged gold as it should be. Flip the pancake over with a pan slice or palette knife - the other side will need a few seconds only - then simply slide it out of the pan onto a plate.
Stack the pancakes as you make them between sheets of greaseproof paper on a plate fitted over simmering water, to keep them warm while you make the rest.

To serve, spinkle each pancake with freshly squeezed lemon juice and caster sugar, fold in half, then in half again to form triangles, or else simply roll them up. Serve sprinkled with a little more sugar and lemon juice and extra sections of lemon.

American pancakes.

Ingredients
250g/9oz plain flour
2 tsp baking powder
1 tsp sea salt
3 tbsp sugar
250ml/9fl oz milk
2 eggs, lightly beaten
50g/2oz unsalted butter, melted, plus extra for cooking
For the maple butter syrup
80ml/3fl oz maple syrup
25g/1oz unsalted butter


Method
1. Sift the flour, baking powder, salt and sugar into a bowl.
2. Mix the milk, eggs and the melted butter in a large jug, then add the flour mixture and mix quickly to make a batter - don't worry about any lumps.
3. Heat a cast iron frying pan or flat-surfaced griddle until medium-hot, grease lightly with the extra butter and pour in the batter in batches to make rounds 8-10cm/3-4in in diameter.
4. Cook for 1-2 minutes or until bubbles form on top of the pancakes and the underside is golden, then flip each one over and cook for one minute.
5. Keep the pancakes warm in the oven while you cook the remaining batches.
6. Heat the maple syrup and butter together in a small pan or in the microwave.
7. Stack the pancakes on warmed plates and pour over the buttery syrup.

To make cottage cheese pancakes, make the batter as above then stir in eight tablespoons of cottage cheese and cook as above. Serve with fresh berries, cherry or blackcurrant jam and crème fraîche, sour cream or thick yoghurt.

Souffle Crepes with Brazil Nuts,Chocolate and Banana.

For the crepe
55g/2oz plain flour
1 tbsp caster sugar
1 free-range egg
enough milk to form a batter
10g/2 tsp butter for cooking
For the soufflé
2 free-range eggs, separated
4 tbsp caster sugar
2 tsp butter for cooking
2 bananas, peeled and chopped
30g/1oz chocolate, chopped
30g/1oz brazil nuts, chopped
Method
1. Preheat oven to 220C/425F/Gas 7.
2. Place the flour and caster sugar into a bowl. Whisk in the egg and add just enough milk to form a batter, whisking until you have reached the consistency of double cream.
3. For the soufflé, place the egg yolks and sugar into a bowl and whisk togetherto combine.
4. Place the egg whites into a clean bowl and whisk until the mixture forms stiff peaks,when the whisk is removed.Carefully fold the egg white mixture into the whisked yolks.
5. Melt the butter in an ovenproof saucepan over a medium heat, and pour in a little of the crepe mixture, tilting the pan so the batter covers the base. Cook until the underside of the crepe is golden.
6. Place the chopped banana, nuts and chocolate onto half of the crepe and top with the soufflé mixture.
7. Fold the crepe in half with a spatula and transfer into the oven and cook for eight minutes, or until risen.
8. To serve, dust with icing sugar.

Blueberry Pancakes with Pancetta.

Ingredients
For the pancakes
200g/7oz self-raising flour
1 tsp bicarbonate of soda
50g/2oz caster sugar
1 egg
50g/2oz melted butter
250ml/9 fl oz milk
125g/4½oz cottage cheese
225g/8oz blueberries
15g/½oz unsalted butter
To serve
8 rashers pancetta
4 eggs
a little extra butter, melted
maple syrup


Method
1. Mix the flour, bicarbonate of soda and sugar together in a bowl.
2. In a separate bowl combine one egg with the 50g (2oz) melted butter, milk and cottage cheese then add this to the flour mix and stir together to make a batter.
3. Stir in the blueberries.
4. Lightly oil a frying pan and preheat over a medium heat. Spoon a small ladleful of the pancake batter into the pan and cook for one minute on each side, until golden.
5. Repeat until you have used all the batter.
6. Meanwhile, poach the four eggs in boiling water for 3-4 minutes and grill the pancetta until crispy.
7. Serve two pancakes per person, topped with a drizzle of melted butter, two slices of pancetta or bacon, one poached egg and a drizzle maple syrup.

Orange and Basil pancakes.

Ingredients
1 orange, juice only
1 tbsp white wine
30g/1oz caster sugar
1 orange, peeled and segmented
1 tsp Grand Marnier (optional)
For the pancakes
2 eggs
150ml/5fl oz milk
75g/2½oz plain flour
1-2 tbsp basil, shredded
butter, for greasing


Method
1. Place the orange juice into a pan over a moderate heat with the white wine and caster sugar. Cook for 2-3 minutes, or until caramelised.
2. Add the orange segments, shake the pan to coat, then add the Grand Marnier, if using.
3. Cook for another minute or two.
4. Meanwhile, to make the pancakes, whisk together the eggs, the milk, the flour and the basil, to form a thick batter.
5. Grease a crèpe pan with the butter, and pour a ladle-full of batter into the pan.
6. Cook for 1-2 minutes on each side.
7. Fold pancakes in half and then in half again.
8. Repeat with the remaining mixture, and pancakes.
9. When all have been cooked, place in the caramelised orange mixture, heat through for a further minute, and then serve.

This month I'm also creating recipes using as many ingredients as I can that are in season now in February.

Cinnamon Toast with Roasted Rhubarb and Yoghurt.

Ingredients
For the cinnamon toast
100ml/3½fl oz double cream
2 free-range eggs, beaten
1 tbsp soft brown sugar
1 tsp cinnamon
2 thick slices white bread
25g/1oz unsalted butter
For the yoghurt
100g/3½oz Greek yoghurt
50ml/2fl oz honey
For the roasted rhubarb
100g/3½oz rhubarb, chopped
25g/1oz brown sugar


Method
1. Preheat the oven to 200C/400F/Gas 6.
2. For the cinnamon toast, place the cream, eggs, sugar and cinnamon into a bowl and whisk to combine.
3. Dip the bread slices into the cream mixture until thoroughly soaked.
4. Melt the butter in a large frying pan and fry the bread for 2-3 minutes on each side, or until golden-brown. Set aside to keep warm.
5. For the yoghurt, place the yoghurt and honey into a bowl and mix well.
6. For the rhubarb, place the chopped rhubarb into a small ovenproof frying pan and sprinkle with the sugar. Cook over a medium heat for 2-3 minutes, then transfer to the oven and bake for 10-12 minutes.
7. To serve, place the toast onto a serving plate along with the roasted rhubarb and the yoghurt.

Spiced Winter Squash Stuffed Peppers.

This dish can be made without the bacon and using vegetable stock instead.

Ingredients
900g/2lb squash
2 tbsp chicken stock
1 tbsp olive oil
1 Leek, finely chopped
3 cloves garlic, minced
1 small carrot, finely chopped
3 rashers streaky bacon, cut into 1in dice
2 tbsp fresh thyme
¼ cup dry white wine
1 cup cannellini beans
4 romero peppers (or any red pepper)


Method
1. Preheat the oven to 180C/350F/Gas 4.
2. Cut squash in half and de-seed. Place cut side down on a baking sheet and bake for one hour or until tender.
3. Meanwhile, grill peppers until blistered, put in a plastic bag for 10 minutes, then peel the skins away. Cut one side open and de-seed, keeping them intact for presentation.
4. Heat oil and sauté minced garlic, Leek, carrot and bacon. After about 3 minutes add the thyme and wine and cook until the wine reduces to a syrup.
5. Remove squash from the oven and process the flesh with the stock.
6. Add the squash to the Leek and garlic mixture and gently stir in the beans. Chill.
7. Stuff peppers with the squash mixture and put in a small roasting pan covered with tin foil. Bake for 30 minutes and serve piping hot.

Lobster a L' Amoricaine.

This dish can be made using a pre-cooked Lobster if you don't fancy the prospect of using a "Live" one,

But remeber not to overcook the meat as it is cooked already.

Ingredients
2 live lobsters, each weighing about 750-900g/1½-2lb

1 large Leek finely sliced and well washed and drained,
85ml/3fl oz olive oil
50g/2oz shallots, finely chopped
1 tbsp cognac
2 garlic cloves, chopped finely
750g/1½lb fresh plum tomatoes, skinned, seeded and chopped
1 tbsp roughly chopped tarragon
85ml/3fl oz dry white wine
1 tsp sugar
600ml/1 pint fish stock


Method
1. Cut the live lobsters in half lengthways. Pull each tail section away from the head section and cut each section of the tail into 4-5 pieces.
2. Break the claw sections apart and crack each section so that the meat can be extracted easily later. The easiest way to do this is with the thickest part of a large knife.
3. Put the olive oil into a heavy-based pan, big enough to hold all the pieces of lobster. Sweat the onion,Leek and garlic in the olive oil until they are beginning to soften, then add all the pieces of lobster.
4. Turn up the heat a little and turn the lobster pieces over until they are beginning to colour red.
5. Add the cognac and let the alcohol boil off. Add the tomatoes, chopped tarragon, white wine, sugar and fish stock. Cover. Leave the lobsters to cook through for about 8 minutes.
6. Remove the lobster pieces and keep warm. Return the pan to the heat and reduce the sauce by half.
7. When the sauce has reduced, return the lobster pieces to the sauce, heat through, and transfer to an attractive serving dish.

Pan Roasted Goose Breast,

with Roast Celeriac and a leek and Rhubarb Sauce.

Ingredients
½ goose breast
salt and freshly ground black pepper
For the roast Celeriac
½ a Celeriac chopped into large chunks
50g/1¾oz butter
1 tbsp olive oil

For the leek and Rhubarb sauce
25g/1oz butter
1 tbsp olive oil
1 leek, washed and roughly chopped
1 stick of peeled and finely chopped Rhubarb
2 tbsp balsamic vinegar
4 tbsp soft brown sugar


Method
1. Preheat the oven to 200C/400F/Gas 6.
2. Season the goose breast with salt and freshly ground black pepper and place, skin-side down into a hot oven-proof frying pan. Cook for five minutes until golden. Turn and cook for another minute.
3. Drain the fat from the goose pan and transfer to the preheated oven for ten minutes, or until cooked through. Take out once cooked and leave to rest.
4. Meanwhile, place the celeriac into a saucepan of boiling water and cook for five minutes. Drain and set aside.
5. In a separate oven-proof frying pan, melt the butter with the oil. Add the cooked swede and transfer to the preheated oven to roast for five minutes, or until golden.
6. For the leek and rhubarb sauce, heat the oil and melt the butter in a saucepan. Add the leeks and cook for five minutes until soft.
7. Add the rhubarb, balsamic vinegar and brown sugar and cook for a further ten minutes.
8. To serve, place the goose breast on a warm plate with the roasted celeriac Spoon over the leek and rhubarb sauce.

Chicory Gratin.

Ingredients
30g/1oz unsalted buter
110g/4oz chicory leaves
150ml/5fl oz double cream
½ glass white wine
55g/2oz Blengdale Blue cheese
110g/4oz water biscuits
55g/2oz unsalted butter


Method
1. Preheat the oven to 220C/425F/Gas 7.
2. Gently melt the butter in a large pan. Braise the chicory leaves in the pan for 2-3 minutes.
3. Pour in the cream, white wine and cheese and simmer for 3-4 minutes.
4. Remove from the heat and pour the mixture into an ovenproof dish.
5. Place the biscuits in a food processor and blend to the consistency of fine breadcrumbs.
6. Gently melt the butter in a frying pan and pour in the biscuit crumbs. Mix together.
7. Remove from the heat and sprinkle the biscuit crumbs on top of the chicory mixture.
8. Bake in the oven for 4-5 minutes or until golden.
9. Serve.

Cabbage Confit and Leek Salad.

Ingredients
For the cabbage 'confit'
1 tbsp olive oil
½ red cabbage, shredded
50ml/2fl oz red wine
100g/3½ oz caster sugar
100ml/3½fl oz hot chicken stock (vegetarians may substitute vegetable stock)
For the leeks
1 tbsp olive oil
1 leek, cleaned and sliced into thin rounds,
salt and freshly ground black pepper
To serve
1 tbsp parsley
1 tbsp chives
100g/3½oz breadcrumbs


Method
1. Preheat the oven to 200C/400F/Gas 6.
2. To make the cabbage, heat the oil in a large saucepan over a medium heat. Add the shredded cabbage and red wine and cook for three minutes.
3. Add the sugar and cook, stirring well, for two minutes.
4. Add the chicken stock, bring to the boil and reduce the heat to a simmer. Simmer for 5-6 minutes, or until the cabbage has softened.
5. To make the leeks, heat a pan until smoking. Place the leeks and the olive oil into a large bowl and toss together, seasoning, to taste, with salt and freshly ground black pepper.
6. Place the leeks onto the hot pan to cook for two minutes on each side, then transfer to the oven to roast for five minutes.
7. To serve, spoon some of the cabbage into a warm bowl, place the roasted leeks over and sprinkle over some of the herbs and breadcrumbs.

Mussels in Bread Pots with Leeks and White Wine.

Ingredients
4 large, round crusty bread rolls
175g/6oz butter
900g/2lb mussels, cleaned
50ml/2fl oz dry white wine
2 large or 4 small leeks, cleaned and finely chopped
2 tbsp/1fl oz/30ml double cream
1 tsp beurre manie (1 teaspoon soft butter mixed with 1/2 a teaspoon plain flour)
1 tbsp chopped chives
salt and freshly ground pepper


Method
1. Preheat the oven to 200C/400F/Gas 6.
2. Cut a thin slice off the top of each bread roll and set aside. Scoop out all the soft bread from inside each roll with a teaspoon, leaving a wall about 5mm/¼in thick. Melt 50g/2oz of the butter and use to brush the inside of each roll and the lids. Place them on a baking sheet and bake for 5-7 minutes, until crisp and golden. Keep warm.
3. Put the mussels into a large pan with the wine, then cover and cook over a high heat for about 3 minutes, shaking the pan now and then, until they have just opened. Tip them into a colander set over a bowl to collect all the cooking liquor. Remove the mussels from their shells, cover and set aside.
4. Melt another 25g/1oz of the butter in a pan. Add the leeks, cover and cook for 4-5 minutes, until soft. Add all the mussel cooking liquor except the last tablespoon or two (which might contain some grit), then bring to the boil and simmer until reduced by half. Stir in the remaining butter, the double cream and the beurre manie. Simmer for 1 minute until slightly thickened.
5. Stir the mussels, chives and some seasoning into the sauce. Spoon the mixture into the warm rolls, partly cover with the lids and serve.

Pot Roast Guinea Fowl with Shallot Confit.

Ingredients
2 guinea fowl legs and breasts (separated into thigh and drumstick)
1 leek, chopped and well washed,
1 carrot, chopped
2 sticks celery, chopped
½ garlic clove
1 branch thyme
4 tbsp white wine
8 shallots, peeled and left whole,
chicken stock
200g/7oz frozen or fresh green peas
handful of chervil
handful of tarragon
salt and freshly ground pepper
small knob of butter


Method
1. Colour the leg and breast in a hot pan with a little olive oil.
2. Soften the leeks, carrot and celery in a saucepan with the thyme and garlic and a little olive oil.
3. Transfer the guinea fowl to the saucepan and pour over the white wine.
4. Place the saucepan in the oven and cook for about 15 minutes at 160C/325F/Gas 3.
5. Take the shallots and fry slightly in some butter until lightly coloured.
6. Add a little chicken stock to the pan and cover with foil, roast in the oven for about 20 minutes at 180C/350F/Gas 4.
7. To make the purée: on a low heat cover the peas with some chicken stock and add a knob of butter, the tarragon, chervil and a little salt and pepper. Bring to the boil and then blitz with a hand blender.
8. When the Shallots are cooked, spoon the guinea fowl with all its cooked vegetables onto warmed plates,

9.Sit the shallots neatly around the guinea fowl add a spoonful of the puree and serve.

Seared Halibut with Celeriac mash and  Parsnips.

Ingredients
For the mash
150g/5½oz celeriac, peeled and cubed
pinch cumin seeds
30g/1oz butter
2 tbsp double cream
salt and freshly ground black pepper
For the halibut
150g/5oz piece of halibut
1 tbsp olive oil
½ lemon, juice only
For the sauce
1 tbsp white wine
100ml/3½fl oz double cream
½ lemon, juice only
1 tsp Dijon mustard
1 tbsp chopped chives
For the Parsnips
1 tbsp olive oil
1 clove garlic, chopped
pinch of chilli powder
100g/3½oz Parsnips, cut into 5mm thin slices,
4 cherry tomatoes, halved


Method
1. For the mash, heat a pan of boiling water over a high heat. When boiling add the celeriac and the cumin seeds and boil until tender. Drain and mash adding the butter, cream and salt and freshly ground black pepper.
2. For the halibut, heat the olive oil and in a frying pan. When hot add the halibut and fry for 3-4 minutes on each side until cooked through. Then add the lemon juice.
3. For the sauce, place the white wine, cream, lemon juice and mustard together into a saucepan over a medium heat and simmer for two minutes. Add the chopped chives.
4. For the Parsnips, heat the oil in a frying pan over high heat and stir-fry the garlic and chilli powder for one minute.
5. Add the parsnips and fry for another three minutes.
6. Add the tomatoes and cook for further one minute.
7. To serve, place the mash into the centre of a serving plate with the fish on top. Drizzle the cream sauce on top of and around the fish. Serve with stir-fried Parsnips.

Baba Ganoush.

This fantastic middle eastern spread goes great with crusty bread,

Juicy Olives and Salamis.

Ingredients
3 tbsp olive oil
2 aubergines, diced
2 garlic cloves, peeled
½ lemon, juice only
4 tbsp fresh basil


Method
1. Heat the olive oil in a small frying pan before sautéing the aubergines and garlic until soft.

2. Transfer the aubergines and the rest of the ingredients to a food processor,season well with salt and pepper,

3. Blend until a rough paste is formed.

4. Scrape the baba ganoush into a bowl and serve.

                              January 2007.

Charred Tuna with Moroccan Spices.


Ingredients
2x85g/3oz cubes of Tuna fillet about 5cm/2in diameter
For the marinade:
2 tbsp apricot jam
juice of ½ lemon
1 tsp each of ground Cumin, coriander and paprika
1 tbsp balsamic vinegar
salt and black pepper
To serve:
handful of french beans
10 kalamata olives, bought with stone in
1 red pepper roasted and skinned or ½ jar bought roasted peppers, diced
½ hard boiled egg, chopped
extra virgin olive oil
sprig of basil
Balsamic vinegar


Method
1. Mix all the marinade ingredients together in a bowl, and rub into the tuna. Leave to marinate for a minimum of 30 minutes.

To cook the tuna, simply place into a hot non-stick frying pan and cook on all sides until the surface is charred but the flesh inside is still pink. The outside will go black but don t worry, this is just the effect you want to achieve. Allow the tuna to rest before cutting in half diagonally.
2. Whilst the tuna is cooking, blanch the French beans in well salted water, drain and rinse in cold water. Split them in half lengthways.

Remove the stones from the olives. Place into a bowl with the diced red pepper and chopped egg and mix everything together gently. Season the salad with salt, pepper and a little olive oil.

To serve : Place a heap of salad in the centre of the plate, top with the tuna pieces add a sprig of basil and drizzle around with balsamic vinegar and extra virgin olive oil.

Keldthwaite Gold Cheese Mousse with Sweet Fennel Buscuits.

Ingredients
For the mousse:
170g/6oz Keldthwaite Gold, skin removed and roughly chopped
2 tbsp icing sugar
85g/3oz Greek yoghurt
150ml/5fl oz double cream, whipped
110g/4oz black grapes
55g/2oz pine nuts,

For the biscuits:
½ fennel, thinly sliced
110g/4oz caster sugar
110g/4oz butter
110g/4oz plain flour
1 egg


Method
1. Preheat oven to 250C/500F/Gas 9.
2. Place the fennel and 55g of sugar in a small saucepan.
3. Heat gently until the sugar melts and the fennel caramelises.
4. Prepare the biscuits by placing the butter, flour, 55g of the sugar and egg in a food processor.
5. Blitz to form a fairly dry dough. Remove dough from processor, knead and roll to a thickness of 1cm.
6. Use a small pastry cutter to cut biscuits from the dough. Place the biscuits on a baking tray.
7. Spoon a little caramelised fennel on each biscuit, then bake for 5 minutes, or until golden and crisp.
8. Make the mousse by combining the Keldthwaite Gold, icing sugar, yoghurt and whipped cream.
9. Take a tall dessert glass and place a few grapes in the base.
10. Sprinkle some pine nuts on top. Spoon the camembert mousse on top of the pine nuts.
11. Finish the mousse with some more grapes and pine nuts.
12. Remove the biscuits from the oven, place on a small plate and serve along with the mousse.

Beetroot, Pancetta and Mixed Bean Soup.

75g sliced pancetta cut into very small pieces,

500g grated raw beetroot,

100g finely chopped onions,

100g finely chopped leeks,

2 crushed cloves of garlic,

1 split and seeded red chili,finely chopped,

1 sprig of fresh rosemary,

1.5 litres chicken or vegetable stock,

1 tin of red kidney or adzuki beans,washed and drained,

2 teaspoons tomato puree,

3 tablespoons cream,

To finnish the soup you will need a gastrique,

which is 1 tablespoon of white sugar boiled with 2 tablespoons of white wine vinegar,

start by gently frying the pancetta in a pan until lightly browned,

add all the vegetables and gently cook for 10 minutes until soft but not browned,

add the stock and the rosemary,

season lightly and simmer for 20 minutes,

add the beans and the cream along with the gastrique mix,

let it simmer for 5 more minutes and then add either a sprinkling of chopped parsley or fresh coriander.

serve with crusty bread.

Chocolate Fridge Cake with Pecans and meringues.

This is one I Learned from Jamie Oliver,

But it " so Works "

200g digestive biscuits
110g whole pecans, roughly chopped
110g pistachio nuts, peeled
10 glace cherries
2 ready-made meringue nests
150g unsalted butter
1 tablespoon golden syrup
200g dark chocolate  This chocolate cake is wicked! And even better, you don't need to do any baking.

Break the biscuits into small pieces directly into a large bowl. Add the pecans, pistachio nuts and cherries and mix together. Put the rest of the ingredients into a separate, heatproof bowl and put on a low heat over a pan of simmering water until the butter and chocolate have melted.

Combine the biscuit mix with the chocolate mixture. Line a 30 x 20 cm plastic container with clingfilm, leaving plenty of extra film at the edges to help turn the cake out later. Put everything into the container, place in the fridge to firm up then turn out and cut into chunky slices.

This cake can be kept in an airtight container for a few days, and it actually improves in flavour!

Herbed Salmon on Savoy Cabbage Salad.

Ingredients
For the salmon
2 25g/1oz fresh salmon, cut into cubes
3 tbsp chopped fresh coriander
3 tbsp chopped fresh chives
1 tsp vegetable oil
For the Savoy cabbage salad
2 tbsp sesame seeds
1 garlic clove, chopped
3 tbsp water
½ lemon, juice only
150g/5½oz Savoy cabbage, shredded


Method
1. Place the salmon, coriander and chives into a bowl and mix together gently.
2. Heat the oil in a small pan and when hot add the salmon and cook for 1-2 minutes, or until cooked through and golden on all sides.
3. For the Savoy cabbage salad, place the sesame seeds, garlic, water and lemon juice into a food processor and blend to a smooth dressing.
4. Place the shredded Savoy cabbage into a large bowl and add the dressing, tossing well to coat.
5. To serve, place the cabbage salad into the centre of a plate and top with the salmon pieces.

Treacle Marinated Lamb Fillet with Caraway Carrots.

Ingredients
For the marinade
1 litre/1 pint 15fl oz water
50g/2oz salt
50g/2oz sugar
½ tbsp black treacle
½ tsp ground allspice berries
5 juniper berries
½ tsp black peppercorns
2 sage leaves
2 bay leaves
1 garlic head, halved
2 shallots, peeled and sliced
1 sprig of thyme
For the lamb
4 lamb fillets
2 tbsp vegetable oil
For the carrots
4 carrots, cut into 1cm/½in cubes
150ml/5fl oz double cream
1 tsp caraway seeds
salt and freshly ground black pepper
1 tsp unsalted butter
½ lemon, juice only
sprig of chervil
For the sauce
250ml/9fl oz chicken stock
125ml/4½fl oz balsamic vinegar


Method
1. To make the marinade, place all the ingredients into a pan and bring to the boil.
2. Remove from the heat and allow to cool.
3. Add the lamb to the marinade, cover, and leave overnight in the fridge.
5. Preheat oven to 180C/355F/Gas 4.
4. For the carrots, place the carrots in a pan and cover with cold water. Bring to the boil and simmer until tender.
5. Drain off the water, leaving two tablespoons behind.
6. Pour double cream in and mix well.
7. Heat a separate dry pan and add the caraway seeds. Cook for 1-2 minutes.
8. Mix the seed with the carrot and add the butter.
9. For the sauce, reduce the stock and the vinegar until thickened to the consistency of treacle.
10. Remove the meat from the marinade and pat dry on kitchen towels.
11. Heat a pan with a drizzle of oil until hot and add the lamb. Sear on all sides.
12. Transfer to an ovenproof dish and place in the oven to cook for a further 15-20 minutes.
12. Remove and serve with the carrots and the sauce on an oblong serving dish.

                                       December 2006.

Roast Goose with Prune and Chestnut Stuffing.

Ingredients
Stuffing
450g/1lb prunes, pitted
240ml/8fl oz port
1kg/2.25lb fresh chestnuts
30g/1oz butter
1 medium onion, peeled and chopped
2 cloves garlic, peeled and chopped
6 stalks celery, chopped
4 tbsp fresh parsley, chopped
coarse salt and freshly ground pepper

Roast
5.4kg/12lb oven-ready goose with giblets
salt
pepper
cooking oil or butter


Method
Stuffing
1. Soak the prunes for one hour in the port.
2. Meanwhile prepare the chestnuts. Make a slit in the top of each one with a sharp knife. Put them in boiling water and simmer for ten minutes. Remove a few at a time with a slotted spoon. Wearing clean rubber gloves, slip off the outer and inner skins. Place the chestnuts in a large bowl.
3. Melt the butter in a large pan and add the onion, garlic and celery. Cook without browning until the onion has softened.
4. Add the chestnuts and prunes with the port they have been soaking in and simmer gently for 30 minutes.
5. Stir in the parsley, season with salt and pepper.

Roast
1. Remove the giblets and cook them in at least 2-3l/4-6 pint of water. Bring to the boil and simmer gently for 3-4 hours then strain and thicken the stock to make the gravy.
2. Stuff the goose with the prune and chestnut stuffing, or as an alternative fill the body cavity with leek tops and chopped apple and cook the stuffing separately in a dish.
3. Preheat the oven to 200C/400F/Gas 6.
4. Prick the skin and rub salt and pepper all over it, then brush with cooking oil or butter. Cover the legs with spare fat taken from the inside of the goose.
5. Line a large, deep meat tin with foil so you can make a parcel of the goose. Place the goose on a trivet or rack in the meat tin, breast side up. If a trivet is not available, place the goose on the foil in the tin. Wrap the goose in foil, making sure there is double protection over the legs.
6. Place the goose in the oven, allowing 15 minutes per 0.45kg/1lb plus 20 minutes, thus 3½ hours for 12lb goose.
7. After the first hour baste the goose and make sure the legs are still covered and that the skin is not burning.
8. For the last half to three-quarters of an hour of cooking uncover the breast to brown, and baste again.
9. Lift the goose on to a carving dish to rest for approximately 20 minutes before carving. Keep covered.

Italian Christmas Cake with Pine Nuts.

Ingredients
extra virgin olive oil (mild, not peppery)
50g/1¾ amaretti biscuits, crushed
300g/10½oz whole shelled hazelnuts (unblanched)
250g/9oz high quality dark chocolate, broken into small pieces
200g/7oz light muscovado sugar
4 tbsp brandy
grated zest and juice of 1 large orange
100g/3½oz pine nuts, lightly toasted
6 large free-range eggs, separated
50g/1¾oz self-raising flour


Method
1. Preheat the oven to 180C/350F/Gas4. Lightly oil a deep, 24cm/9½in springform cake tin with the olive oil.
2. Tip the crushed amaretti biscuits into the tin and swirl around so the sides and base are coated with a fine dusting. Turn the tin upside down over a large mixing bowl to catch excess amaretti.
3. Place the hazelnuts and chocolate in a food processor and, using the pulse button, process on and off until you have a grainy consistency but not a fine paste. Tip this into the amaretti bowl and add the sugar, brandy, orange zest and juice and pine nuts. Stir to combine, then add the egg yolks, stirring well. Sift over the flour, folding in gently.
4. Whisk the egg whites with a pinch of salt until stiff but not dry and gently fold this into the nutty mixture. Tip the mixture into the prepared tin and bake for about one hour or until a wooden skewer inserted into the middle comes out clean.
5. Remove to a wire rack and loosen off the sides of the tin. Allow to cool for an hour or so before carefully removing the base.
6. Eat at room temperature or slightly warm (so the chocolate melts a little).

Latvian Christmas Yellow Bread.

Ingredients
400ml/15fl oz full fat milk
675g/1¼lb plain flour
pinch of salt
75g/3oz unsalted butter
75g/3oz caster sugar
80g/3¼oz sultanas
2 sachets of dried yeast
5g/¼oz saffron, ground
2 medium eggs
fine zest of ½ lemon
50g/2oz nibbed or chopped almonds
beaten egg yolks to glaze
cardamom, freshly ground
icing sugar to dredge


Method
1. Bring milk and butter to room temperature.
2. Dissolve the yeast in half of the milk with 5g/1 tsp of the weighed sugar, leave in a warm place to foam (should take about 15 minutes).
3. Beat in the remaining ingredients except the flour and the almonds.
4. Mix in the flour till you have a smooth and elastic dough. Cover well with plastic film and place in fridge overnight.
5. Remove from the fridge and divide the dough into three. Knock back, on a lightly floured board, and roll into even lengths, a few feet long.
6. Plait the dough and pinch the ends to seal. Form into a ring and place on baking parchment on a tray, cover lightly with plastic film and prove till double in size.
7. Brush with the beaten yolk (let down with a little milk), then scatter over the almonds and a good pinch of the ground cardamom.
8. Place in the oven which has been preheated to 190C/375F/Gas 5 and bake for about 30 minutes till golden. When the base is tapped and sounds hollow, the loaf is done.
9. Remove from the oven and dredge generously with the icing sugar.

Sticky Toffee and Fig Pudding with Creme fraiche and Butterscotch.

Take,

6oz / 150g stoned chopped dried dates,

7oz / 175g plain flour,

1 teaspoon baking powder,

6oz / 150g caster sugar,

3oz / 75g butter,

1/2 a pint of boiling water,

1 teaspoon bicarbonate of soda,

2 x whole eggs,

1 tablespoon cocoa powder,

4 x fresh figs diced into 1 cm cubes,

For the butterscotch,

4oz / 100g unsalted butter,

4oz / 100g soft brown sugar,

6oz / 150g golden syrup,

gently melt together the butter with the syrup and sugar stirring well,

For the pudding,

First beat together the butter and sugar until light and creamy,

beat in the eggs one at a time until the mix is smooth,

place the dried dates into a bowl with the bicarbs and pour over the boiling water,

sift the flour with the baking powder and the cocoa into the butter mixture,

mix well with a wooden spoon,

pour in the date mixture and mix well,

pour the whole mix into a 10 " x 10" baking tray lined with parchment paper,

scatter the fresh diced figs over the surface,

bake @ 160c / gas 4 for 50 minutes,

remove the pudding from the oven and pour over a quarter of the butterscotch,

leave the pudding to sit for 10 minutes before serving with the rest of the butterscotch and a good dollop of creme fraiche,

" Its very Naughty but Very Nice "

Turkey kiev with broccoli florets, sweet potato crisps and tomato salsa.

Ingredients,

For the turkey kiev
200g/7oz turkey breast
100g/3½oz unsalted butter
1 clove garlic, finely chopped
1 tsp fresh chervil, chopped
1 tsp fresh parsley, chopped
1 tsp fresh chives, chopped
pinch salt
100g/3½oz flour, seasoned with salt and freshly ground black pepper
2 free-range eggs, beaten
100g/3½oz breadcrumbs
500ml/18fl oz vegetable oil,

For the broccoli florets
50g/1¾oz broccoli florets,

For the sweet potato crisps
50g/1¾oz sweet potato, very thinly sliced,

For the tomato sauce
1 tsp olive oil
½ onion, finely sliced
1 clove garlic, finely sliced
½ tsp paprika
½ tsp dried oregano
½ tsp dried chilli flakes
200g/7oz tinned chopped tomatoes
salt and freshly ground black pepper


Method
1. Preheat the oven to 200C/400F/Gas 6.
2. To make the turkey kiev, place the turkey breast between two sheets of cling film. Place onto a strong flat surface and flatten out the breast wit a meat mallet or a rolling pin.
3. Place the butter, garlic and fresh herbs into a bowl with a pinch of salt. Mix together well with a wooden spoon.
4. Remove the cling film from the flattened turkey breast and spread the herb butter into the centre of the breast. Roll the turkey into a cylinder with the butter inside and seal with tooth picks.
5. Dredge the stuffed turkey in the flour, dip into the beaten egg then dip into the breadcrumbs, to coat. Dip into the egg again and then into the breadcrumbs.
6. Heat the vegetable oil in a deep, heavy bottomed saucepan until a breadcrumb sizzles and turns brown when added to it. (CAUTION: hot oil can be dangerous, do not leave unattended.)
7. Carefully add the kiev to the hot oil and deep-fry for five minutes, until golden and cooked through. Carefully remove from the oil with a slotted spoon and drain on kitchen towels.
8. For the broccoli florets, blanch the florets in salted boiling water for three minutes, then drain and refresh by placing into ice-cold water for 20 seconds. Drain again and season, to taste, with salt and freshly ground black pepper.
9. To make the sweet potato crisps, carefully place the sweet potato slices into the hot oil and deep-fry until golden-brown. Carefully remove with a slotted spoon and drain on kitchen towels. Sprinkle with salt to your taste.
10. To make the salsa, heat the oil in a frying pan over a medium heat. Add the garlic and onions and fry for 2-3 minutes to soften.
11. Add the spices and chilli flakes and fry for a further two minutes.
12. Add the tomatoes and bring to the boil. Reduce the heat to simmer for 5-6 minutes to reduce the sauce by one third. Season, to taste, with salt and freshly ground black pepper.
13. To serve, place the kiev in the centre of a warm plate with the florets, sweet potato crisps and spicy salsa placed alongside.

Crispy Thai Turkey Salad.

Ingredients,

For the curry paste
1 chilli, de-seeded and finely chopped
½ leek, finely chopped
3 garlic cloves, chopped
1 bunch coriander root, chopped
zest of 1 lime
1 tsp cumin
1 tsp fish sauce (nam pla)

For the turkey
200g/7oz turkey mince
2 tbsp oil
1 tbsp curry paste (see above)
salt and freshly ground black pepper,

For the salad
½ mango, sliced
½ red chilli, de-seeded and sliced
1 garlic clove, sliced
1 baby gem lettuce, broken up
handful fresh coriander
handful fresh basil
handful fresh mint,

For the dressing
juice of 1 lime
1 tsp sugar
1 tsp soy sauce
2 tsp sesame oil


Method
1. For the curry paste, use a mini food processor to blend together all of the paste ingredients.
2. For the turkey, heat the oil in a wok over a high heat and then add the turkey mince, cooking for about 5 minutes, until golden and becoming crisp.
3. Add one tablespoon of the curry paste and season to taste with salt and freshly ground black pepper. Stir well to coat and heat through. Set aside.
4. For the salad, mix together the ingredients in a bowl and divide between two plates.
5. For the dressing, mix together all of the ingredients.
6. Toss the dressing with the crispy turkey and serve on the salad.

Last Minute Christmas Cake,This is your last chance to make the cake for Christmas,

It will benefit from a couple of weeks soaking and resting.

Ingredients
250g/9oz self-raising flour
1½tsp mixed spice
½tsp ground cinnamon
¼tsp ground cloves
50g/1¾oz ground almonds
550g/18oz each raisins and sultanas
50g/1¾oz mixed peel
50g/1¾oz dried apricots, chopped
50g/1¾oz walnuts, roughly chopped
50g/1¾oz whole (unblanched) almonds, roughly chopped
250g/9oz unsalted butter, softened
200g/7oz dark muscovado sugar
grated zest and juice of 1 unwaxed lemon
5 large free-range eggs
200ml brandy, 100ml sherry, 100ml Guinness,

first take all the fruits and place them into a large bowl,

Pour over the alcohols and cover with a lid or cling film,leave them to steep for at least 2 days,

Method
1. Preheat the oven to 150C/300F/Gas 2.
2. Sift the flour, spices and almonds into a bowl, then add the raisins,  sultanas, mixed peel, dried apricots, nuts and a pinch of salt. Stir thoroughly. In a separate bowl, cream the butter, sugar and lemon zest until fluffy, then beat in the eggs, one by one, adding a teaspoon of the flour mixture with each egg. Stir the egg mixture into the flour mixture with the lemon juice and brandy.
3. Spoon into the prepared tin. Level the top and bake for two hours. Very loosely cover with a sheet of greaseproof paper and continue to bake for another one hour, making three hours in total, but test for readiness after 3 hours' cook